Plectranthus amboinicus (Lour.) Spreng. essential oil as a natural alternative for the conservation of beef patties stored under refrigeration

Silva, Bruno Dutra da; Bernardes, Patrícia Campos; Pinheiro, Patrícia Fontes; Giannotti, Juliana Di Giorgio; Roberto, Consuelo Domenici

doi:10.1016/j.fbio.2022.101896

Cited by 12 publications

(10 citation statements)

References 40 publications

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“…It is known that the variation in chemical composition may be due to geographical and seasonal variation, the age of the plant, or the extraction method [ 36 ]. The chemical analysis of P. amboinicus essential oil was studied for its in vitro antibacterial activity against pathogenic bacteria contaminating food [ 37 ]. This research identified nine compounds, which were basically formed of monoterpenes and sesquiterpenes.…”

Section: Discussionmentioning

confidence: 99%

Microwave-Assisted Hydrodistillation of Essential Oil from Plectranthus amboinicus: Evaluation of Its Antifungal Effect and Chemical Composition

Antonio-Gutiérrez

Alvízar-Martínez²,

Solano

et al. 2023

Life

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Fusarium wilt, a vascular syndrome in a wide range of plants, is caused by the pathogen Fusarium Oxysporum. The objective of this investigation was to evaluate the antifungal effect of four essential oils (EOs) (Plectranthus amboinicus, Syzygium aromaticum, Lippia alba, and Rosmarinus officinalis), which were obtained by using microwave-assisted hydrodistillation (MAH), against F. oxysporum. The yield obtained from P. amboinicus with the use of MAH was 0.2%, which was higher than that of a conventional extraction; its extraction time was also shorter. For concentrations of 100 and 300 μL/L, P. amboinicus caused an inhibition rate of 27.2 and 55.7%, respectively, while S. aromaticum caused an inhibition rate of 23.1 and 87.3%, respectively. It was observed that increasing the concentration also increased the % inhibition rate. The extracts of L. alba and R. officinalis caused an inhibition rate of 14.5 and 14.7% at 500 µL/L, respectively, at 10 days of incubation, while at this concentration, P. amboinicus and S. aromaticum achieved 100%. The major chemical compounds of P. amboinicus were carvacrol (41.20%), o-cymene (11.61%), caryophyllene (11.45%), α-bergamotene (7.71%), and caryophyllene oxide (4.62%), and these monoterpene hydrocarbons were responsible for the biological activity. The essential oil of P. amboinicus in appropriate concentrations is a potent antifungal agent that could be used for the control of F. oxysporum.

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Section: Discussionmentioning

confidence: 99%

Microwave-Assisted Hydrodistillation of Essential Oil from Plectranthus amboinicus: Evaluation of Its Antifungal Effect and Chemical Composition

Antonio-Gutiérrez

Alvízar-Martínez²,

Solano

et al. 2023

Life

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“…For the biofilm-inhibitory or biofilm-degrading capacity of EOs or active compounds, the classical crystal violet staining assay, performed in 96-well microplate format, is most commonly used [ 66 , 72 , 73 , 74 ]; however, other methods, such as the TEMPO system (bioMérieux), VIDAS system (bioMérieux), or the discrete element method (DEM), have also been suggested [ 75 ]. Polystyrene, polypropylene, polyethylene, glass, and stainless steel are typically tested abiotic surface materials [ 31 , 45 , 72 ].…”

Section: Methods To Reveal Antilisterial Activity Of Essential Oils A...mentioning

confidence: 99%

Potential of Essential Oils in the Control of Listeria monocytogenes

Schneider,

Steinbach,

Putics

et al. 2023

Microorganisms

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Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe. In this review, we aimed to summarize the results of recent research focusing on EOs with antilisterial activity. We review different methods via which the antilisterial effect and the antimicrobial mode of action of EOs or their compounds can be investigated. In the second part of the review, results of those studies from the last 10 years are summarized, in which EOs with antilisterial effects were applied in and on different food matrices. This section only included those studies in which EOs or their pure compounds were tested alone, without combining them with any additional physical or chemical procedure or additive. Tests were performed at different temperatures and, in certain cases, by applying different coating materials. Although certain coatings can enhance the antilisterial effect of an EO, the most effective way is to mix the EO into the food matrix. In conclusion, the application of EOs is justified in the food industry as food preservatives and could help to eliminate this zoonotic bacterium from the food chain.

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“…Bacterial Adhesion. The adhesion capacity of strains isolated under static conditions was evaluated using crystal violet (CV) staining based on the method described by Dutra da Silva et al 20 Initially, a cell suspension (100 μL) of approximately 6 log CFU/ mL was used to inoculate the wells, containing 100 μL of MH broth with diluted ENC and SON (1/2MIC = 0.031 mg/mL and 1/4MIC = 0.0015 mg/mL) to reach subinhibitory concentrations. The inoculated plates were incubated for 48 h at 37 °C.…”

Section: Minimum Inhibitory Concentration (Mic)mentioning

confidence: 99%

“…Removal of Adhered Cells. The assay was performed as described by Dutra da Silva et al 20 Aliquots (100 μL) of bacterial suspensions standardized at 10 6 CFU/mL were individually inoculated into the wells of a 96-well microplate containing 100 μL of Mueller Hinton broth. Microplates were incubated at 37 °C for 72 h. Fresh Mueller Hinton broth was changed every 24 h. After 72 h, the contents of the wells were removed, and 200 μL of SON and ENC in MIC (0.062 mg/mL) and 2xMIC concentrations (0.125 mg/mL) diluted in Mueller Hinton broth were added individually to the microplate wells and incubated at 37 °C for 24 h. The crystal violet staining test was performed after the incubation period described in item Section 2.2.6.1.…”

Section: Minimum Inhibitory Concentration (Mic)mentioning

confidence: 99%

Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against Escherichia coli

Lelis,

Silva,

Torres Neto

et al. 2023

ACS Food Sci. Technol.

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In this study, micellar casein (CS) and carvacrol (CARV) nanoparticles were successfully prepared by altering the pH of the medium. Fluorescence analysis confirmed that the hydrophobic interactions are the primary forces in the CS-CARV complex. Fourier transform infrared spectroscopy (FTIR) data revealed structural modifications following nanoencapsulation and ultrasound application. The insertion of CARV into the CS structure led to a size reduction, indicating that CARV interacts with the hydrophobic interior of the CS, approaching its protein fractions. The formed nanoparticles showed antioxidant potential, although they did not consistently outperform free CARV. The antimicrobial activity of CARV against Escherichia coli was enhanced after nanoencapsulation (↓87% for minimum inhibitory concentration, MIC, and ↑ 40% for the diameter of the inhibition zone). The nanoencapsulation of CARV within the CS protected against temperature, light, and phase separation over time. Despite sonication, which reduced the size and polydispersity of the nanoparticles, no significant improvements in antimicrobial activity and stability were observed that would justify its use.

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Plectranthus amboinicus (Lour.) Spreng. essential oil as a natural alternative for the conservation of beef patties stored under refrigeration

Cited by 12 publications

References 40 publications

Microwave-Assisted Hydrodistillation of Essential Oil from Plectranthus amboinicus: Evaluation of Its Antifungal Effect and Chemical Composition

Microwave-Assisted Hydrodistillation of Essential Oil from Plectranthus amboinicus: Evaluation of Its Antifungal Effect and Chemical Composition

Potential of Essential Oils in the Control of Listeria monocytogenes

Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against Escherichia coli

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